EGGS IN COCOTTE WITH RED SMOKED HERRING PEARLS SPHERIKA

INGREDIENTS:

• 4 large eggs
• 2 shallots
• 30g walnuts
• 100 g Roquefort cheese
• 10g butter + to butter the mini-cocottes
• 15cl heavy cream
• Salt
• Pepper
• 1 jar of Spherika red smoked herring pearls

METHOD:

1. Preheat the oven to 180 ºC and place a tray with water that will cover the mini-cocottes halfway.
2. Peel and finely chop the shallots. Brown in the butter for 2 minutes over a high heat.
3. Add the diced Roquefort and the chopped walnuts. Lower the heat and pour in the cream, season with salt and pepper and cook for 5 minutes.
4. Butter the mini-cocottes and spread the Roquefort sauce over them. Crack an egg on top.
5. Place the casseroles in the hot pan to bake in a bain-marie. Cook for about 15 minutes, until the egg white is set and the yolk is still runny.
6. Remove the cocottes from the oven and add a few spoonfuls of Spherika red herring pearls.
   
   
7. Serve immediately.

Enjoy!

SERVINGS: 4